Name: Buckeye Pie Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 6 h 25 min
Cuisine: American
Ingredients: 26 chocolate creme cookies, crushed into fine crumbs; 5 tbsp unsalted butter, melted; 8 ounces cream cheese, room temperature; 1¾ cups (1 – 16 oz. container) creamy peanut butter; 2 cups powdered sugar; 2 tsp vanilla extract, divided; ⅓ cup + 4 tablespoons heavy cream, divided; 3 ounces semi-sweet chocolate baking bar, broken into small pieces; Remaining heavy cream and vanilla from filling ingredients

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Introduction

Buckeye Pie is a rich, creamy dessert that combines the flavors of peanut butter and chocolate in a luscious pie form. With a chocolate cookie crust and a smooth peanut butter filling topped with a silky ganache, it’s perfect for peanut butter lovers looking for an easy, no-bake treat.

The image shows a pie with three distinct layers, all placed in a clear glass pie dish on a white marbled surface. The bottom layer is a dark crumbly base, almost black in color, forming the crust along the edges. On top of that is a thick layer of smooth, creamy peanut butter filling, light brown and spread evenly but with a slightly textured finish. The top layer is a glossy dark chocolate ganache, rich and shiny, covering the center of the pie but smaller in diameter than the peanut butter layer, allowing the peanut butter to be visible around the edges. Three slices have been cut from the pie, showing the clear separation of layers inside. Around the pie, there is a bowl of peanut butter, a small white plate with broken chocolate pieces, a white plate with two forks, and a silver pie server on a black and white striped cloth. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

26 chocolate creme cookies (crushed into fine crumbs)
5 tbsp unsalted butter (melted)
8 ounces cream cheese (room temperature)
1¾ cups (1 – 16 oz. container) creamy peanut butter
2 cups powdered sugar
2 tsp vanilla extract (divided)
⅓ cup + 4 tablespoons heavy cream (divided)
3 ounces semi-sweet chocolate baking bar (broken into small pieces)

Instructions

Step 1: Preheat the oven to 350°F. Prepare a 9-inch pie dish.
Step 2: In a medium bowl, mix the crushed chocolate creme cookies with the melted butter until all crumbs are coated.
Step 3: Press the crumb mixture firmly into the bottom and up the sides of the pie dish to form the crust.
Step 4: Bake the crust for 10 minutes, then let it cool on the counter while you prepare the filling.
Step 5: In a large bowl, beat the cream cheese on medium-high speed for 30 seconds to 1 minute until smooth.
Step 6: Add the creamy peanut butter and beat for another 1-2 minutes until fully combined and smooth.
Step 7: Gradually add the powdered sugar, about 1 cup at a time, mixing well after each addition to avoid lumps.
Step 8: Add 1½ teaspoons vanilla extract and ⅓ cup plus 1 tablespoon of heavy cream to the mixture. Beat on high speed for 1-2 minutes until creamy and smooth.
Step 9: Spread the peanut butter filling evenly over the cooled crust. Set aside.
Step 10: For the ganache, combine the remaining 3 tablespoons heavy cream, ½ teaspoon vanilla extract, and chocolate pieces in a microwave-safe bowl.
Step 11: Microwave on high for 30 seconds, then whisk until smooth. Spoon the ganache onto the center of the pie and gently smooth it out, leaving about a 1-1½ inch border of peanut butter filling visible around the edges.
Step 12: Refrigerate the pie for at least 6 hours or overnight before slicing and serving.

Tips & Variations

Use crunchy peanut butter for added texture in the filling.
Swap the chocolate baking bar for chocolate chips if preferred.
For a dairy-free option, use vegan cream cheese and non-dairy butter and cream substitutes.
Allow the pie to chill overnight for the best set and flavor development.

Storage

Store Buckeye Pie covered in the refrigerator for up to 3 days. To reheat slightly, allow slices to sit at room temperature for 10 minutes or warm gently in the microwave for a few seconds, but do not overheat or the filling may soften too much.

How to Serve

A close-up of a slice of pie held by a woman's hand spatula showing three distinct layers: a thick, dark crumbly crust at the bottom that is black in color, a large tan, creamy and slightly textured middle peanut butter filling, and a smooth, glossy dark chocolate layer on top that is evenly spread and shiny. In the background, there is a white bowl with creamy peanut butter and a light wooden spatula sticking out, along with more pie slices on a white plate and a white cup filled with dark coffee, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Buckeye Pie ahead of time?

Yes, this pie actually tastes better after it’s chilled overnight, allowing the filling to firm up and the flavors to meld.

What can I use instead of chocolate creme cookies for the crust?

You can substitute Oreo cookies or any chocolate sandwich cookies to create a similar flavorful crust.